1000g plum puree from simmered plums
- Place the plum puree, verjus, and 200g water in a small pot and whisk to combine. Place the pot over medium heat and cook until the plum puree beings to bubble. Remove from heat and keep warm.
- Place the sucrose and 100g water in a medium pot and place over medium high heat. Cook until the sugar reaches a medium amber color, washing sugar crystals from the sides of the pot with a moist pastry brush as needed.
- When the sugar reaches medium amber, add the hot plum puree and whisk until even.
- Transfer to an ice bath and chill completely. When cold, transfer the sauce to a container for storage in the refrigerator overnight.